Easy Baked Campbell's Chicken And Cheese Enchiladas Recipe Guide

Baking Campbell's Chicken and Cheese Enchiladas is a simple and delicious way to enjoy a classic Mexican-inspired dish with minimal effort. This recipe combines tender shredded chicken, creamy cheese, and flavorful enchilada sauce, all wrapped in soft tortillas and baked to perfection. Whether you're looking for a quick weeknight dinner or a comforting meal to share with family, these enchiladas are a crowd-pleaser. With just a few pantry staples and Campbell's condensed soup as the base, you can create a hearty and satisfying dish that’s ready in under an hour. Follow these easy steps to achieve cheesy, saucy enchiladas that are sure to become a favorite in your recipe rotation.

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Gather Ingredients: Chicken, Campbell's sauce, tortillas, cheese, onion, garlic, spices, oil, baking dish

To create mouthwatering Campbell's chicken and cheese enchiladas, the foundation lies in assembling a precise lineup of ingredients. Each component plays a pivotal role in achieving the dish's signature flavor and texture. Start with chicken, preferably shredded or diced, as it forms the hearty base of the filling. Opt for boneless, skinless chicken breasts or thighs, cooked until tender and easily pulled apart. For the sauce, Campbell's condensed cream of chicken or cream of mushroom soup is the star, providing a rich, creamy binder that ties everything together. Choose tortillas—flour or corn, depending on your preference—that are pliable enough to roll without tearing. Cheese is non-negotiable; a blend of shredded cheddar and Monterey Jack adds sharpness and meltiness. Onion and garlic bring aromatic depth, so finely chop one small onion and mince two cloves of garlic for optimal distribution. Spices like cumin, chili powder, and paprika elevate the dish with warmth and complexity. Lastly, have oil (vegetable or olive) on hand for sautéing, and a baking dish (9x13 inches) to assemble and bake the enchiladas to golden perfection.

Consider the quality and quantity of each ingredient to ensure balance. For a standard batch serving 4–6, aim for 2 cups of cooked chicken, 1 can of Campbell's sauce, 8–10 tortillas, 2 cups of shredded cheese, and 1 tablespoon each of chopped onion and garlic. The spices should be measured carefully: 1 teaspoon of cumin, 1 teaspoon of chili powder, and ½ teaspoon of paprika strike the right chord without overwhelming the dish. Oil is used sparingly—just enough to coat the pan for sautéing the aromatics. This measured approach ensures no single ingredient dominates, allowing the flavors to harmonize seamlessly.

While the ingredient list is straightforward, sourcing matters. Freshly cooked chicken trumps rotisserie or canned options, as it retains moisture and texture. If using store-bought tortillas, warm them briefly to prevent cracking during rolling. For cheese, avoid pre-shredded varieties, which often contain anti-caking agents that hinder melting. Freshly grated cheese ensures a smoother, more cohesive sauce. Similarly, fresh garlic and onion outperform powdered versions, adding a vibrant, pungent kick. These small adjustments elevate the dish from good to exceptional.

A practical tip for streamlining prep is to mise en place—gather and prep all ingredients before starting. Shred the chicken, chop the aromatics, measure the spices, and shred the cheese in advance. This not only saves time but also ensures nothing is overlooked mid-recipe. Additionally, if you’re short on time, pre-cooked chicken or a store-bought rotisserie chicken can be a lifesaver. However, avoid skipping the sauté step for onion and garlic, as it unlocks their full flavor potential. With everything prepped and measured, assembling the enchiladas becomes a breeze, leaving you more time to focus on the final bake.

Finally, consider the baking dish as more than just a vessel. A glass or ceramic dish retains heat evenly, ensuring the enchiladas cook uniformly. Lightly grease it with oil or nonstick spray to prevent sticking and promote browning. If you’re aiming for a crispy top, sprinkle an extra layer of cheese over the assembled enchiladas before baking. This simple step creates a golden, bubbly crust that’s irresistible. By treating each ingredient with care and attention, you’ll transform a simple recipe into a comforting, restaurant-quality meal.

Prepare Filling: Cook chicken, sauté onions, mix with sauce, cheese, and spices

The foundation of any great enchilada lies in its filling, and Campbell's chicken and cheese enchiladas are no exception. Here, we dissect the process of preparing the filling, a crucial step that blends protein, vegetables, and spices into a harmonious mixture.

Analytical Breakdown:

The filling’s success hinges on balancing moisture and flavor. Overcooked chicken turns dry, while under-sautéed onions lack sweetness. Campbell’s condensed soup acts as a binder, but its sodium content requires careful seasoning adjustments. Cheese, added in two stages (mixed in and sprinkled on top), ensures both creaminess and a golden crust.

Instructive Steps:

Begin by cooking 2 cups of diced chicken breasts in a skillet over medium heat until no pink remains (about 6–8 minutes). Transfer to a bowl. In the same skillet, sauté 1 finely chopped medium onion in 1 tablespoon of oil until translucent (3–4 minutes). Return the chicken to the skillet, stirring in 1 can of Campbell’s condensed cream of chicken soup, 1 cup of shredded cheddar cheese, and 1 teaspoon each of cumin and chili powder. Mix until combined, ensuring the cheese melts slightly without clumping.

Comparative Insight:

Unlike traditional enchiladas that rely on homemade sauces, this recipe streamlines preparation with Campbell’s soup. However, the addition of sautéed onions and spices elevates the flavor profile, bridging convenience and authenticity. For a lighter version, substitute half the cheese with diced green chilies or use low-fat cream soup.

Practical Tips:

To prevent the filling from becoming too wet, pat cooked chicken dry with a paper towel before mixing. If using pre-cooked rotisserie chicken, shred it finely to ensure even distribution. For a spicier kick, add ¼ teaspoon of cayenne pepper or a dash of hot sauce. Always taste the filling before assembling the enchiladas, adjusting salt or spices as needed.

Descriptive Takeaway:

The filling should be creamy yet textured, with tender chicken, softened onions, and a subtle heat from the spices. When rolled into tortillas and baked, it transforms into a bubbling, cohesive dish where every bite delivers a balance of protein, cheese, and sauce. Master this step, and the rest of the enchilada assembly becomes a breeze.

Assemble Enchiladas: Fill tortillas, roll tightly, place seam-side down in greased baking dish

The assembly of enchiladas is a delicate dance of filling, rolling, and arranging, and it's a crucial step in creating the perfect Campbell's chicken and cheese enchiladas. Imagine each tortilla as a canvas, ready to be transformed into a flavorful masterpiece. The process begins with a generous spoonful of the chicken and cheese mixture, carefully placed onto the tortilla's surface. This filling, a harmonious blend of shredded chicken, creamy soup, and melted cheese, is the heart of your enchilada.

The Art of Rolling:

Rolling the tortilla is an art that requires precision and a gentle touch. Start by folding one side of the tortilla over the filling, ensuring it's snug but not too tight, as you don't want the filling to escape. Then, with a swift yet controlled motion, roll the tortilla away from you, enclosing the filling within. The goal is to create a compact cylinder, with the filling securely tucked inside. A tightly rolled enchilada not only looks appealing but also ensures that the flavors meld together during baking.

Seam-Side Down: A Strategic Move

Placing the rolled enchilada seam-side down in a greased baking dish is a strategic maneuver. This simple action prevents the enchilada from unraveling during the baking process. The seam, now hidden, acts as a natural seal, keeping the filling intact. Greasing the dish is equally important, as it prevents sticking and promotes even browning. A light coating of cooking spray or a brush of oil will do the trick, ensuring your enchiladas emerge from the oven with a golden, crispy exterior.

Consider the size of your tortillas and the amount of filling when assembling. A standard flour tortilla, approximately 8-10 inches in diameter, is ideal for this recipe. Aim for a filling-to-tortilla ratio that allows for easy rolling without tearing. Overfilling can lead to messy enchiladas, while underfilling may result in dry, less flavorful bites. Practice makes perfect, and soon you'll develop a sense of the ideal amount of filling for each tortilla.

For a family-friendly twist, involve the kids in the assembly process. It's a great way to introduce them to the joys of cooking and can make mealtime more engaging. Older children can master the rolling technique, while younger ones can assist with placing the enchiladas in the dish. This not only speeds up the preparation but also creates a fun, interactive experience. Remember, the key to successful enchilada assembly is patience and attention to detail, ensuring every bite is a delicious, well-crafted treat.

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Add Toppings: Pour remaining sauce over enchiladas, sprinkle cheese, cover with foil

The final layer of toppings is where your enchiladas transform from good to irresistible. After filling and rolling your tortillas, it’s time to crown them with the remaining sauce and cheese, then tuck them in with foil for baking. This step isn’t just about flavor—it’s about creating a cohesive, bubbling masterpiece that locks in moisture and ensures every bite is as decadent as the last.

Start by pouring the remaining Campbell’s sauce evenly over the enchiladas, ensuring no tortilla peeking through. This layer acts as a protective barrier, preventing the tortillas from drying out while infusing them with savory flavor. Next, sprinkle a generous amount of shredded cheese—think sharp cheddar or Monterey Jack—over the top. Aim for about 1 to 1.5 cups for an 8x8 inch pan, or scale up for larger batches. The cheese will melt into gooey perfection, binding everything together.

Now, the foil. Covering the dish tightly with aluminum foil serves two purposes: it traps steam, ensuring the enchiladas cook evenly without burning the cheese, and it prevents the top from browning too quickly. This is especially crucial if you’re using a broiler later for a final crisp. For best results, tent the foil slightly so it doesn’t stick to the cheese, which can cause tearing when removed.

A pro tip: if you’re craving a crispy edge, uncover the dish during the last 5–10 minutes of baking. This allows the cheese to brown and the edges to caramelize, adding a satisfying contrast to the creamy interior. Just keep a close eye to avoid burning. With these steps, your enchiladas will emerge from the oven as a bubbling, golden-topped delight, ready to be devoured.

Bake and Serve: Bake at 350°F for 20-25 minutes, remove foil, broil until golden

Baking Campbell's chicken and cheese enchiladas to perfection requires precision, and the "Bake and Serve" instructions are your roadmap. Preheat your oven to 350°F, a moderate temperature that ensures even cooking without scorching the cheese or drying out the chicken. This initial bake time of 20-25 minutes allows the flavors to meld and the sauce to thicken, creating a cohesive dish. The foil covering during this stage traps moisture, preventing the enchiladas from becoming dry or crusty before they’re fully heated through.

Removing the foil after the initial bake is a critical step often overlooked. This exposes the top layer to direct heat, setting the stage for the final transformation. Broiling, though brief, is where the magic happens. Position the rack so the enchiladas are 4-6 inches from the heat source, and watch closely—broilers can go from golden to burnt in under a minute. Aim for a rich, bubbly surface with slightly crisped edges, a visual cue that the dish is ready to serve.

The broiling step isn’t just about aesthetics; it adds texture and depth. The Maillard reaction, a chemical process triggered by high heat, enhances the flavor profile, giving the cheese a nutty richness and the tortilla edges a satisfying crunch. However, this step demands attention—set a timer for 2-3 minutes and stay nearby to avoid overcooking. If your broiler is uneven, rotate the dish halfway through for uniform browning.

For best results, use a glass or ceramic baking dish, which conducts heat evenly and allows you to monitor the bottom layer without removing the dish from the oven. If you’re reheating leftovers, reduce the initial bake time to 15 minutes and proceed with broiling as directed. Serving immediately after broiling ensures the enchiladas retain their ideal texture—crisp on top, creamy within. This method transforms a simple casserole into a restaurant-quality meal, proving that even convenience foods can shine with the right technique.

Frequently asked questions